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Texas Kamut Tabbouleh

6/19/2015

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This recipe is a Taste of Home recipe I modified a bit. When I use cooked grains my choice is usually Kamut. I like the larger size and the bit of chew the grain has when cooked.

Yield: 10 Servings

Ingredients

  • 1 cup Kamut (186g)
  • 4 cups water (948g)
  • 3 medium tomatoes 
  • 1 cup finely chopped red onion 
  • 2 green onions, thinly sliced
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/4 cup lime juice (58g)
  • 3 tablespoons canola oil (42g)
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) crumbled queso fresco or feta cheese

Directions
  • 1. Place Kamut in a large bowl and let soak overnight in 2 cups of water The next day  add the additional 2 cups of water, bring to a boil and simmer for 45 to 60 minutes until tender. Drain well, and let cool completely. This will give you 3 cups of cooked Kamut grain.
  • 2. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 161 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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